During wine consumption, saliva can play an important role in aroma perception. Through its multiple effects on odorant molecules (enzymatic metabolism, interaction with proteins and dilution), saliva can modify oral aroma release and the type and quantity of odorant molecules that reach the olfactory receptors.

Main objective of this research in which María Mora Gijon, Ph.D. of the sensory analysis team and collaborators, was to study the effect of individual biological factors such as sex and age on salivary flow rate and total protein content, on the retronasal perception of wine aroma and on hedonic emotional response and self-reported behavior of the consumer towards the wine.

In addition, the relationship between saliva composition, aroma perception and taste was evaluated. The results showed that age and gender influenced saliva composition and aroma perception in wine consumers for red wines, but not for white wines.

Correlation analysis confirmed the relationship between salivary flow rate and aroma perception and between salivary protein content and wine acceptability. A total of 103 volunteers participated in this study, in which not only sensory parameters were collected, but also salivary parameters.

What does the study contribute?

This study shows that differences in biological factors such as age affect salivary flow rate and total protein content, as well as the perception of black pepper and pineapple retronasal aroma in wine consumers.

Foods has published the full article and you can read it here:

DELICIOUS is a European project that seeks to promote and disseminate good eating habits and healthy options in the diet of children and adolescents. It was born under the premise that in 2017 half of the European population was diagnosed with obesity (51.8%) for different reasons such as urbanization, accelerated pace of life and a westernized diet, rich in ultra-processed foods and poor in fresh fruit, which have led to poor quality food consumption, micronutrient deficient and unbalanced macronutrient content.

Technological, geopolitical, educational, and sociocultural factors play an important role in adherence to the Mediterranean diet and go hand in hand with the main objective of the project, which seeks to reduce obesity in childhood and adolescence, through adherence to the diet Mediterranean and physical exercise in children and adolescents. To do this, 7 case studies will be taken from 5 different Mediterranean countries - Spain, Portugal, Italy, Egypt and Lebanon - with some school breakdowns, the project will last for 36 months and received funding from the European Union's Partnership for Research and Innovation in the Mediterranean Area Programme (PRIMA), in addition, it will have the collaboration of various organizations in the 5 countries.

The project is structured by 9 work packages, of which BCC Innovation is carrying out the development package for new food products and recipe optimization. Taking into account the data collected during the early stages of the project, such as the sustainability criteria, more than 200 Mediterranean diet recipes are being reformulated. For this, the needs of the consumer and the cultural preferences will be taken into account for a better acceptance of the consumer, later training will be provided to the staff of the dining rooms, through online workshops.

Participation in Cairo in the II. ICSST congress

On the other hand, from October 4 to 7, the II. day of the "International Congress of Sport and Science", in which John Regefalk, research chef at BCC Innovation, participated in a work session, which has served to report on the progress of the project and plan the next steps.

For his part, John has had the opportunity to have a first approach to Egyptian gastronomic culture, exploring the flavors and smells of some local markets, he has also tasted some of the dishes that will be reformulated within the Delicious PRIMA project.

In addition, he visited 6 different supermarkets to analyze the offer of existing snacks today, and to identify a "gap" in the market for the snacks that we will develop within the BCC Innovation kitchens.

Trip to Lisbon schools

In July, part of the DELICIOUS project team embarked on a research trip to Portugal, to find ways to influence the consumption habits of children and young people.

María Mora, Ph.D., Elena Romeo, Ph.D., researchers from our sensory analysis team, and Jon Basterretxea, research chef at BCC Innovation, have been on the trip, accompanying the rest of the team on a visit to two schools in Lisbon: Lisbon Marists and Carcavelos Marists.

During the tour, the team members had the opportunity to listen to and see the kitchen staff during the preparation of the daily menu and observe the facilities and material used, to identify weak points in which they could help achieve the project's objective.

For more information about this project click here

From 12 to 14 September, researchers from the European project FOODRUS met at the University of Deusto, on the Bilbao campus, which aims to develop circular solutions to limit food loss and waste within the food chain 

It is the first time that all the partners have met in person and served to report on the progress of the project and to discuss how to promote the impact of innovative solutions, which will take place over 42 months and which the University of Deusto coordinates, through of an interdisciplinary team of researchers from the Faculty of Engineering, Law and Health Sciences, led by Ainhoa ​​Alonso (main IP) and Deitze Otaduy (project director). Laura Vázquez, PhD researcher, has participated from BCC Innovation, coordinator of the sensory analysis area, and Cinta Lomba, senior researcher in the sustainability area.

"The proposed solutions will allow the training and involvement of all the actors of the local food system (from the field to the final consumers, as well as the public administration, waste managers, SMEs and financial organizations), creating a sense of community and alliance of actors to address the challenge of food loss and waste".

Ainhoa ​​Alonso P.Hd.(coordinator of the FOODRUS project)

Read here all the information about the project.

A strategy to reduce food loss

FOODRUS is a project financed with European funds, within the framework of the Research and Innovation program "Horizon 2020", with the aim of limiting food loss and waste, through the creation of a circular and collaborative food system, across nine regions of Europe. To achieve this goal, 23 solutions will be tested through collaboration and innovation, including technological, social, organizational, and physical. These solutions will be executed along three value chains, focused on three specific types of food in Europe:

A cross-regional Spanish pilot focused on vegetables and prepared salads.

Slovakian pilot analyzing the bread value chain.

Danish pilot concentrated on meat and fish.

For this, the project has the participation of 29 collaborators from 10 countries and from different types of organizations, such as companies, academic and research institutions, among which is BCC Innovation, participating in work package 2 (WP2) "Stakeholders empowerment", being responsible for the design of the social program for the pilots, which includes citizen science actions. In addition, it has incorporated the concept of "Living Labs" for pilots. The objective is to actively involve all the relevant agents in the value chain to guarantee the proper development of the project and maximize its impact on the environment.

For more updated information on the development and progress of the project read here

From 12 to 14 September, researchers from the European project FOODRUS met at the University of Deusto, on the Bilbao campus, which aims to develop circular solutions to limit food loss and waste within the food chain 

It is the first time that all the partners have met in person and served to report on the progress of the project and to discuss how to promote the impact of innovative solutions, which will take place over 42 months and which the University of Deusto coordinates, through of an interdisciplinary team of researchers from the Faculty of Engineering, Law and Health Sciences, led by Ainhoa ​​Alonso (main IP) and Deitze Otaduy (project director). Laura Vázquez, PhD researcher, has participated from BCC Innovation, coordinator of the sensory analysis area, and Cinta Lomba, senior researcher in the sustainability area.

"The proposed solutions will allow the training and involvement of all the actors of the local food system (from the field to the final consumers, as well as the public administration, waste managers, SMEs and financial organizations), creating a sense of community and alliance of actors to address the challenge of food loss and waste".

Ainhoa ​​Alonso P.Hd.(coordinator of the FOODRUS project)

Read here all the information about the project.

A strategy to reduce food loss

FOODRUS is a project financed with European funds, within the framework of the Research and Innovation program "Horizon 2020", with the aim of limiting food loss and waste, through the creation of a circular and collaborative food system, across nine regions of Europe. To achieve this goal, 23 solutions will be tested through collaboration and innovation, including technological, social, organizational, and physical. These solutions will be executed along three value chains, focused on three specific types of food in Europe:

A cross-regional Spanish pilot focused on vegetables and prepared salads.

Slovakian pilot analyzing the bread value chain.

Danish pilot concentrated on meat and fish.

For this, the project has the participation of 29 collaborators from 10 countries and from different types of organizations, such as companies, academic and research institutions, among which is BCC Innovation, participating in work package 2 (WP2) "Stakeholders empowerment", being responsible for the design of the social program for the pilots, which includes citizen science actions. In addition, it has incorporated the concept of "Living Labs" for pilots. The objective is to actively involve all the relevant agents in the value chain to guarantee the proper development of the project and maximize its impact on the environment.

For more updated information on the development and progress of the project read here